Popcorn chicken gizzards

Dakmoraejumeoni twigim 닭모래주머니 튀김

I’m happy to release the first video from my Gapshida trip, popcorn chicken gizzards! It was filmed in Wellington, New Zealand, at Jamie Frater‘s house. The cameraman is Ryan Sweeney. My blog about the trip is here.

This is not an authentic Korean dish. This recipe was inspired by the fried chicken gizzards served in my favorite izakaya (sake bar) in New York. When I ordered the dish for the first time, I liked it so much I thought I could develop a recipe and share it with my readers.

There are 3 great things about this dish: it’s delicious, made with cheap ingredients, and easy to prepare. Now I can say mine is much more delicious and tender than the version served in my favorite sake bar, because in my version I cut it off the tough muscles. I’ve been using the dipping sauce in this recipe for a long time and everybody loves it when they taste it. You can use it for  vegetables (like cucumber, carrot, or celery) or cooked meat.

Serve this as an appetizer, snack, or party finger food. It will also be a good side dish for beer.

I think vegetarians already have a good idea of what to do with this recipe. : ) I have met so many wise vegetarian readers during my Gapshida trip. They replace meat or seafood in my recipes with mushrooms, tofu, and other vegetables. I would use olives and sweet potato. It will make a delicious vegetarian version.

Enjoy the recipe!


Chicken gizzards, salt, ground black pepper, vegetable oil, ginger, starch powder, flour, sweet rice flour, baking soda


For 2 -3 servings
Cooking time:  30 minutes

Prepare 250 grams (½ pound) of chicken gizzards

  1. Separate the gizzards into 2 pieces by cutting out the connecting muscle of each gizzard. Trim the excess fat and muscle on each piece to make a ball the size of an olive.
  2. Wash and drain in a colander.

Make batter:

  1. Mix 4 tbs (¼ cup) starch powder, 3 tbs flour, 1 tbs sweet rice flour, ¼ ts salt, 1 large egg, and a pinch of baking soda in a bowl.
    Tip: The batter will seem a little dry, but when it’s mixed with the wet gizzards and olives it will become perfectly crispyFry:
  1. Add 7 canned whole and pitted olives to the gizzards. Mix in 1 tbs flour.
  2. Put the gizzards and olives into the batter and mix well with a spoon.
  3. Heat the vegetable oil (about 3 cups) to 350 degrees F.
    *tip: Test if the oil is ready by dropping a sample chunk of chicken gizzard into the oil. If the oil bubbles, it’s the right temperature to start frying.
  4. Use 2 spoons to put the gizzards into the hot oil. One spoon to scoop out each coated gizzard ball, and another spoon to push it off the first spoon and into the oil.
  5. Deep fry over medium high heat about for 10 minutes until golden brown and crispy.
  6. Serve hot or at room temperature with the dipping sauce.

Make dipping sauce:

  1. Grind 1 tbs roasted sesame seeds and put into a bowl.
  2. Add 2-3 tbs mayonnaise, juice from half a freshly squeezed lemon1 ts soy sauce, and ½ ts-1 ts honey to your taste.
  3. Mix it well.



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